A recipe revision that worked out well.
Last weekend I spent some time with a friend whose children have some food allergies, so I set out to make a cookie that everyone could eat.
I had to make sure that it was free of peanuts and eggs. I used the Oatmeal Raisin Butter Cookie recipe as my guide and replaced the eggs with 3/4 cup of natural applesauce. I then made them as bar cookies, used a 9"x11" greased pan. They turned out very well. The only problem, I ate most of them and there were little left for the kids.
So, if you must steer clear of peanuts and/or eggs, this cookie recipe is for you!
You can find the original Oatmeal Raisin Butter Cookie recipe at www.simplyfoodonline.com/desserts.htm
Have a great cookie day!
Oatmeal Raisin Butter Bar Cookies (peanut and egg free)
Directions:
1. Preheat oven to 375 degrees
2. Using mixer beat together butter and applesauce
3. Add agave nectar
4. Add vanilla
5. Beat for two minutes on high
6. Add baking powder and baking soda
7. Add cinnamon and nutmeg
8. Beat on medium for one minute
9. Slowly add flour
10. Add oatmeal
11. Beat on low for one minute
12. Fold in raisins
13. Pour cookie dough into a greased 9"x 11" baking pan
14. Bake for 18-20 minutes
Ingredients:
· 1 cup organic butter-softened
· ¾ cup organic agave nectar
· 3/4 cup natural applesauce
· 1 teaspoon baking powder
· ¼ teaspoon baking soda
· 1 tablespoon organic vanilla
· ½ teaspoon cinnamon
· ½ teaspoon nutmeg
· 1 ¾ cups unbleached all purpose flour
· 2 cups oatmeal
· 1 cup organic raisins (for plumper, juicier raisins, cook on medium heat in sauce pan with 1 cup water for 5 minutes, remove and drain)
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